Wild pig ham

Discussion in 'Camp Cooking' started by Einsiedler, Jan 11, 2019 at 2:22 PM.

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  1. Jan 12, 2019 at 3:56 AM #21

    PluggedNickel

    PluggedNickel

    PluggedNickel

    Still playing Cowboy after all these years! Supporting Member

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    I've eaten raccoon, opossum and wait for it.........ground hog! By far the worst was ground hog! It was a young one, farmer wanted them taken out. He had livestock and was tired of the holes getting out of hand. Never wanting to waste anything, and always being "Game" for trying new food I thought I'd give it a try. Man, did it stink, greasy, gamey. I'd have to be near starving to make a meal of one I guess. But, then again, I'm not the best cook in the world either.
    New hunting camp staple! Ha, my wife and I just watched Blazing Saddles yesterday. I can hear Slim Pickins now! :D
     
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  2. Jan 12, 2019 at 1:28 PM #22

    Einsiedler

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    Pluggednickel,

    Down here we call ground hog, sausage. We all enjoy it!

    Eutycus

    My grandmaw used to make javelina tamales. They were good. I liked them much better than when she would make a roast. She was born and raised a little north of you in Atascosa county.
     
    Last edited: Jan 12, 2019 at 1:36 PM
  3. Jan 12, 2019 at 1:33 PM #23

    RHensley

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    No Sir. It showed them after killing the thing roasting it hair and all. I believe the host of the show has a Face Book page. Steve Rinella meat eater. look it up.
     
  4. Jan 12, 2019 at 1:49 PM #24

    Einsiedler

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    Plugged nickel,

    Here’s a batch of ground hog my eldest son just put in his smokehouse. Probably has some ground deer mixed in with it!

    :D

    [​IMG]
     
  5. Jan 12, 2019 at 2:03 PM #25

    RHensley

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  6. Jan 12, 2019 at 2:16 PM #26

    Einsiedler

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    RHensley,

    No whistle pigs this far south. Only the squealin’ variety.

    Hence the "ground" hog. :D

    Old son generally keeps a few domestic hogs available for fresh pork during hunting season.
     
  7. Jan 12, 2019 at 3:22 PM #27

    Eutycus

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    Sorry, I'm late. Yessir I'm about 2 counties SE of Atascosa. ( Actually a county and a half)As much as I like deer sausage I dont think I could handle it this morning. My cast iron stomach has suddenly gone soft. Maybe too much pumpkin pie last night?
     
  8. Jan 12, 2019 at 3:54 PM #28

    Einsiedler

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    E! Hope you get to feeling better!!!!
     
  9. Jan 12, 2019 at 4:01 PM #29

    Eutycus

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    I Really should leave that coffee alone, but it kind of draws me in.
     
  10. Jan 12, 2019 at 4:16 PM #30

    Eutycus

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    Maybe it was that story about a guy eating coyote last night that turned my stomach? Its still mighty unsettling!
     
  11. Jan 12, 2019 at 10:12 PM #31

    nhmoose

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    I have to ask the op. When you say ham do you mean the smoked after brining ham or the raw cut of the meat?

    Makes a taste difference.
     
  12. Jan 12, 2019 at 10:21 PM #32

    Einsiedler

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    Just the raw, uncured meat.
     
  13. Jan 12, 2019 at 11:14 PM #33

    RHensley

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    I can eat beef and some fish raw but pork and chicken I'm just to afraid to .
     
  14. Jan 12, 2019 at 11:22 PM #34

    Einsiedler

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    I cooked it for close to 5 hours.

    Sure hope it was done.

    The question that I was asked was did I use a raw ham or a cured ham.

    I used raw pork. I cooked it. It was thoroughly cooked. It was delicious. I ate the last small portion today.
     
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  15. Jan 12, 2019 at 11:30 PM #35

    Eutycus

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    That big pot is gone already?
     
  16. Jan 13, 2019 at 12:10 AM #36

    Einsiedler

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  17. Jan 13, 2019 at 12:42 AM #37

    RHensley

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    Glad to hear you had it done. I sometimes don't understand completely.
     
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  18. Jan 13, 2019 at 1:02 AM #38

    Einsiedler

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    It’s Ok, most of the time I should probably write better than I do!

    :D
     
  19. Jan 13, 2019 at 3:45 PM #39

    nhmoose

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    Thank you your recipe sounds great!
     
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  20. Jan 13, 2019 at 4:08 PM #40

    BillinOregon

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    Einseidler, thanks for an inspiring thread. I have made a traditional Transylvanian Goulash -- Székely Gulyás -- using this recipe, taken from the Hungarian chapter of "Cooking of Vienna's Empire," Time-Life Foods of the World series. It is a real crowd pleaser -- I mean be prepared for food rioting, seriously. Serve it over fresh-made spätzle if you really want to wow the crowd. I'll bet it would be enhanced by using fresh feral pork.

    To serve 4 to 6:

    1 pound sauerkraut, fresh, canned or packaged
    2 tablespoons lard
    1 cup finely-chopped onions
    1/4 teaspoon finely chopped garlic
    2 tablespoons sweet Hungarian paprika
    3 cups chicken stock or water
    2 pounds boneless shoulder of pork, cut into 1-inch cubes
    1.5 teaspoons caraway seeds
    1/4 cup tomato puree
    Salt
    1/2 cup sour cream
    1/2 cup heavy cream
    2 tablespoons flour

    Wash the sauerkraut thoroughly under cold running water, then soak it in cold water for 10 to 20 minutes to reduce its sourness. Melt the lard in a 5-quart casserole and add the onions. Cook them over moderate heat, stirring occasionally, for 6 to 8 minutes, or until they are lightly colored, then add the garlic and cook a minute or 2 longer. Off the heat, stir in the paprika, continuing to stir until the onions are well coated. Pour in ½ cup of the stock or water and bring it to a boil, then add the pork cubes.

    Now spread the sauerkraut over the pork and sprinkle it with the caraway seeds. In a small bowl, combine the tomato puree and the rest of the stock or water, and pour the mixture over the sauerkraut. Bring the liquid to a boil once more, then reduce the heat to its lowest point, cover the casserole tightly and simmer for 1 hour. Check every now and then to make sure the liquid has not cooked away. Add a little stock or water if it has; the sauerkraut should be moist.

    When the pork is tender, combine the sour cream and heavy cream in a mixing bowl. Beat the flour into the cream with a wire whisk, then carefully stir this mixture into the casserole. Simmer for 10 minutes longer. Taste for seasoning. Serve "Transylvanian goulash" in deep individual plates, accompanied by a bowl of sour cream.
     

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